desserts, Recipes, snacks

Pumpkin Spice Caramel Latte Almonds

I know what your thinking….everyone is on the pumpkin pie spice latte wagon,  for those of us that aren’t in the cold these almonds are going to rock your pumpkin pie spice latte world.

Yes. I am. I’m a pumpkin spice fanatic, I also really like starbucks pumpkin pie spice lattes, sadly Panama weather isn’t really the kind of weather you want to drink a hot beverage in. I can go back to drinking lattes once I’m in ABQ again. Until then I want to present to you Pumpkin Spice Caramel Latte Almonds. They scream fall and taste like a pumpkin spice latte.


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Lifestyle, product reviews

Product Review Love Grown

Love Grown cereal is next on our trick or treat wholesome healthy product review edition. BTW LOVE them.

I know you’re probably thinking Andrea you’ve said this about every product. I mean I only talk about products I actually love and I use not just things I think people might like.

Actually to be completely honest, I discovered Love Grown a few months ago. I was on Instagram which is actually how I discover most of the brands I end up falling in love with and I looked them and thought, wow they’re really cool.There was something about them before even trying their product that just made me feel like it was a good for you food. Does that make sense? I feel like I have this sixth sense where I can read people and apparently sometimes food really well. I know, your told not to judge a book by its cover and this isn’t the case, it wasn’t its good looks that made me fall for them, it was the fact that they were approaching cereal with a whole new feel. Just like Pure Genius makes chickpea brownies and blondies, and Banza makes chickpea pasta, Love Grown is taking cereal to whole other level buy using beans as a base. That’s crazy for me, I mean that wasn’t happening when I was kid. I think if was my mom would of been more cool with us eating cereal.

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Lifestyle, product reviews

Product Review: Pure Genius Brownies and Blondies

The week continues with healthy, wholesome snack and dessert ideas for Halloween with Pure Genius Provision product review.

Guys! If you haven’t heard of Pure Genius Provision, please get out of what ever rock you’ve been under and get these into your life ASAP. Like yesterday. Not trying to be pushy but these brownies/blondies have for ever changed my dessert life.

I’m pretty sure by now you are aware of my gigantic sweet tooth. You should also know I’m all about whole foods that taste delicious. Delicious with a capital D. Yes. Yes.

pure genius

So these brownies/blondies are totally different than most out there because they are made with you guessed it CHICKPEAS. You guys know I’m crazy about chickpeas. The best part is, you can’t tell! I’m serious. You can’t. I have this friend, lets call him Bob. Bob is a very picky eater, he’s ridiculously picky, he doesn’t like veggies and if he slightly suspects that something is healthy he won’t eat it. I totally tricked him with these blondies/brownies. Don’t tell him. Please. Let’s keep these between us. The tricking part, the brownies/blondies you guys need to get yourself some.

pure genius

Not only are the made from chickpeas which are known to boost are mood and brain power they are also made from REAL ingredients. Guys none of that yucky weird chemical laced stuff.  So fun news they’re also, gluten free, kosher, dairy free, refined sugar free, vegan, nut free and soy free. SCORE. SCORE. TRIPLE SCORE.

They’re totally fudgey, dense and just OMIBROWNIE. I have to admit I totally understand the name behind the brand, they are totally pure geniuses. YUP. I said.

pure genius

I’m a dessert lover, not only that but I love myself some brownies and while I have a couple good recipes up my sleeve sometimes I don’t want to bake, true story, cause I’m lazy, cause I recipe test every day and one of the main reasons, then I have an entire pan of brownies to myself. Mr.Puss sure isn’t gonna eat them with me. It is extremely hard to fine a good quality, delicious, gluten free and vegan brownie. I have tasted in my time a bunch of not so tasty (nasty) brownies and I am so happy that Pure Genius is in my life now.

pure genius

My favorite has to be hands down the deep chocolate. It is dense, fudge like, and chocolaty. My favorite way to eat them not gonna lie, right out of the fridge it’s this pleasant cross between killer brownie/fudge/man I don’t know what to say.

Oh and since they are full of chickpeas, I can say it’s almost like having hummus so I’m not saying I have but I also not saying I haven’t had these for dinner alone with almond milk. Just a thought. Or even for breakfast.

Chickpeas equal protein, protein equals dinner?  Chickpeas make up more than 40% of the brownies/blondies. That’s quite a lot.

I have more amazing news for you. Guess how many ingredients are in each brownie/blondie. Take a big FAT CHICKPEA guess. 10! Yes I said 10. Look in the back if you don’t believe me. These are the ingredients you will find: chickpeas, maple syrup, sunflower oil, gluten free oats, oregano, flax, sea salt and pure flavor extracts.

The only thing that changes between the brownies and the blondies, the brownies have gluten free chocolate along with dairy free cocoa powder and the blondies don’t have  cocoa powder.

Oh and they are on their way of becoming non-GMO certified!

So I bet you are probably wondering why oregano is in the mix? Yeah I was too, so I asked and the reason is not only does it add a powerful antioxidant, it also serves a natural preservative. Cool beans, huh? Yeah I know, I’m getting a little on the corny side. Sorry. I’m just a tiny bit, okay more like get up and jump on a couch Tom Cruise style excited.

Maybe we can just dance for a while.

Let’s jam to Zion & Lennox, Pierdo la cabeza….

Where can you get Pure Genius Provisions brownies/blondies, well you can find them in Whole Foods or you can just head over to their website here and order straight from them.

Now you can totally get away with eating your weight in chocolate for Halloween. I plan on having tons of these for my Halloween movie party.

Thank you to Pure Genius Provision for accommodating  me with this wonderful package of free samples. All opinions are my own.

Lifestyle, product reviews

Product Review: Quinn Popcorn

I eat a lot of popcorn. It’s my go to when I want to Netflix and chill, it’s a great side dish to a glass of wine, yes I totally went Olivia Pope on you and I just like having it around. I eat so much that I even have a popcorn machine, I like popping my own corn and I also love having a healthy microwavable option to make my life easier, then again it’s also fun to just have a bag in my pantry to snack on.

I have to admit one of my favorite hobbies, yes hobbies, is discovering new popcorn brands that follow the same lifestyle I do, as in NON-GMO, no preservatives, real ingredients and tasty. The tasty part is IMPORTANT.

Quinn popcorn totally fills the popcorn box, lame attempt at making a joke, check. #sorrynotsorry #lamejokes

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main dish, pasta, Recipes

Vegan Green Chile Mac and Cheese

You are going to love this Vegan Green Chile Mac and Cheese dish! The “cheese” sauce is complete dairy free, creamy and delicious with a spicy kick.

This dish here is a tribute to a new adventure of mine. I don’t know if I’ve told you that I fly back in forth between New Mexico and Panama every few months.

This going back and forth is actually coming to a stop and I will be living full time in Albuquerque starting next year in January.  I already have my ticket and everything, so you can imagine the anxiety plus butterflies are piling in.

Why anxiety and butterflies?  I’m taking off again by myself, the difference is this time unlike before I am not running away looking for happiness and perfection. I’m not chasing after a fairytale story, which doesn’t mean I was chasing after a boy, I was actually chasing after happiness. In my mind I thought that happiness was a destination and I learned the hard way that it isn’t.

In honor of this exciting new stepping stone in my life I present to you a recipe that screams New Mexico with green chiles. Good thing that I love myself some heat if not I think we would be in a little trouble. hehehe.

This recipe is super simple to make I use my new favorite brand of pasta which is completely gluten free and packed with protein, over 14 grams worth and full of fiber—Banza. I toss that in a creamy cashew cheese sauce based sauce with the addition of spicy, earthy green chiles and the help of some other friends for extra flavor.

Give this recipe a try next time you want something creamy, filling, protein packed with a kick or you just want to celebrate New Mexico with me!

Vegan Green Chili Mac and Cheese
You are going to love this Vegan Green Chili Mac and Cheese dish! The “cheese” sauce is complete dairy free, creamy, delicious with a spicy kick.
  • 1 serving of cashew cheese sauce, see note
  • 1 tablespoon of dijon mustard
  • 2 + 3 tablespoons of nutritional yeast
  • 1 teaspoon of dried Mexican oregano
  • 1 cup of diced green chiles, see note
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • ¼ teaspoon of cumin
  • 2 tablespoons of vegan butter
  • ½ cup of veggie broth
  • 1 box of chickpea elbow macaroni, see note
  • 3 tablespoons of hemp seeds
  • ¼ cup of cashews
  1. Boil elbow macaroni according to instructions.
  2. Once cooked drain and set aside.
  3. In the same pot add on medium-low heat, the 2 tablespoons of vegan butter, the garlic powder, onion powder, cumin, dried oregano and the green chilis. Stir everything together and let everything soften for about 2-3 minutes. Add in the cashew cheese sauce and follow with the veggie broth. When everything is incorporated mix in the cooked macaroni.
  4. In a food processor place the hemp seeds, ¼ cup of cashews and additional 2 tablespoons of nutritional yeast. Pulse until you have a powder and season with salt + pepper.
  5. Place the macaroni into individual casseroles or into a large casserole dish.
  6. Sprinkle the hemp seeds and cashew mixture on the top of the mac and cheese.
  7. Place under broiler for about 3-5 minutes until golden brown.
  8. Enjoy.


You can get my recipe for cashew cheese sauce here.

I used this green chile in the sauce:

I used this chickpea macaroni

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.

Disclosure: I have not been compensated for this post. I received the samples from Banza. I was not required to use them in a recipe, but I love their pasta so much and truly believe in their company and I wanted to share this with you all.  The other brands mentioned did not sponsor any part of this post but I love and support them! Thank you for making Follow Our Passion possible. Happy cooking!
fitness, Lifestyle, product reviews

Product Review Cocomels + Giveaway

In honor of Halloween I want to take the time this week to share with you healthier/wholesome option to serve this year trick or treating or even at your Halloween party or movie night. The first one of the week is:

Stop whatever it is that you’re doing and check out my newest obsession for quite sometime now…..I present to you Cocomels by JJ Sweet’s the first vegan caramel.

Yes. You read correctly the first vegan caramel. The base of this creamy caramel candy is coconut milk and it is divineeeeeeeeeeeee. Like slap me against the head with a dead fish and I’m still dreaming of them divine.


I know I might sound a little insane, I’m not, I’m just crazy about these babies. They’re so freaking good. I can eat them as is or with basically anything and everything.

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desserts, Recipes

The Best Caramel Walnut Brownie

I never thought I was a baker or even liked baking, I’ve always been a dessert freak regardless and love eating baked goods but the process of measuring and rising and everything just isn’t in me. I’m more of a taste my way around the dish type of gal.

Ever since I tried Pure Genius brownies and blondies a few months back I’ve been obsessed with the concept of chickpeas like actual chickpeas in baked goods. My first nonconventional, chickpea based baked good was a cookie.  Then after getting a little more motivation I came up with my own version of chickpea based brownie.

Caramel Walnut Brownies

These brownies are a gem dropped down from the heavens on to your plate. They are fudgey, rich in chocolate flavor, they have this hint of coffee in them and they are seriously interrupting my sleep. I cannot stop thinking about them. I made these three times in a week. That’s some serious brownie addiction. The best part is I don’t feel bad about eating them. Like at all! CUZ theres chickpeas in them. It’s like eating hummus? Or salad? Right? Okay. They don’t taste like hummus or salad but you know what I mean.

Caramel Walnut Brownies

They are super simple, you can literally put everything into a blender and it’s ready in no time.

The little dents you see on top are from the cocomels that I dropped into the brownies half way through the cooking process. It creates these pockets of caramel, espresso goodness that I cannot stop thinking about.

My mind has been consumed with Expresso Cocomel’s. I have withdraw symptoms when I stop eating them. Yes that is a thing. JJ I blame you.

Caramel Walnut Brownies

Yeah well these brownies are also haunting me. I mean between the decadent cocomels, the chocolate flavor and the walnuts.

Are you reeled in? I know you are.

Just check out the that picture.

Treat yourself to a healthier brownie or three, that are protein packed, dairy free and totally delicious.

Caramel Walnut Brownies
Caramel Walnut brownies will let you treat yourself to a healthier brownie or three, that are protein packed, dairy free and totally delicious.
  • 2 cups of cooked chickpeas
  • 2 eggs
  • 1 tablespoon of vanilla extract
  • 3 tablespoons of cold brew coffee, see note
  • ¾ cups of honey or maple syrup
  • ¾ cup of cocoa powder
  • ¼ cup of oat flour, see note
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • ¼ cup of almond butter, see note
  • ¼ cup of walnuts
  • 10-15 pieces of Expresso Cocomels, see note
  1. Preheat oven to 350.
  2. In a blender or food processor add the following ingredients, honey, chickpeas, salt, vanilla extract, eggs, almond butter and cold brew coffee. Blend until everything is combined.
  3. Then combine in a bowl the cocoa powder, oat flour, baking powder and soda. Mix the wet ingredients into the dry ingredients.
  4. Spay with non stick cooking spray a brownie pan and pour the mixture in.
  5. Pop the brownies into the oven and bake for 15 minutes.
  6. Meanwhile remove the wrappers from the cocomels.
  7. When the 15 minutes have passed remove the brownies from oven, top with the cocomels and walnuts. Return to oven for a remainder 30 minutes.
  8. Remove from oven and let cool completely before serving.

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #FOPfood I love seeing all your incredible creations.


I recommend that you use these caramels as I truly believe in this company’s ingredients/values.

This is my go to Cold Brew Coffee and the one I truly and only use.

I used this almond butter since it has hints of expresso in it fortifying the coffee flavor.

This recipe is slightly adapted from my Chickpea Chocolate Chip Banana Cookies

Caramel Walnut Brownies

Disclosure: I have not been compensated for this post. I received the samples from JJ Sweet’s. I was not required to use them in a recipe, but I loved these brownies so much and I truly love this company that I wanted to share them with you all. The other brands mentioned did not sponsor any part of this post but I love and support them! Thank you for making Follow Our Passion possible. Happy baking! 

Spaghetti Squash with Parsley Pesto and Roasted Chickpeas
main dish, Recipes

Spaghetti Squash with Roasted Chickpeas and Pesto

I think you can tell by now how much I love roasted chickpeas, what you probably didn’t know yet was that spaghetti squash also has a very nice piece of my heart.

If you haven’t had spaghetti squash yet, guys get on the spaghetti squash wagon. I have this obsession with foods that trick people into thinking they’re something else.  This is the perfect example, you think you are eating spaghetti but you really aren’t. The best part is, it’s naturally gluten free cuz it’s a veggie. That just blow my mind.

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breakfast, main dish, Recipes

One Skillet Veggie Potato Hash

Super simple one pan veggie and potato hash, natural gluten free, vegetarian and can be easily adapted to be vegan. This hearty one skillet hash can be served for breakfast, lunch or even dinner.

I’m a big fan of one skillet meals, especially the kind that can be breakfast, lunch or dinner.  This veggie and potato hash makes a great meal, it’s easy, quick clean up and perfectly well on its own or with a couple fried eggs on top.  The best part is I get to use my cast iron skillet, definitely one of my favorite kitchen gadgets.

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Comforting Vegetable Noodle Soup
Recipes, soup

Comforting Vegetable Noodle Soup

Freezer friendly meals! I adore hearing those three words, it makes me feel like I have a grip on life, which let’s be honest I don’t. Sometimes I do, like when I meal prep, when I have ready to eat food in the freezer and when I feel like a boss after I workout. What can I say. I’m strange that way. Anyways. Apart from my strangeness, this soup is literally the most comforting, warm and fuzzy recipe out there. It’s super easy to make and can be adjusted to fit your needs.

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paleo passion fruit flan
desserts, Recipes

Paleo Orange Passion Fruit Flan

Have you ever tried something that is so good you can’t wrap your head around the fact that it’s considered healthy, like flan? That totally happened to me when I made this Paleo Orange Passion Fruit Flan. I kid you not.

Alright so what is flan? Flan is a baked custard from Central and South America, each country has it’s own version, the basic concept is eggs, condensed milk, sugar turned into caramel, some flavoring and then it is baked, cooled, flipped over so the caramel is dripping from the top to the sides. YUM! Point is if you haven’t had flan, you need to, you have no idea what you’re missing.

Sadly condensed milk and I are no longer friends, we used to be, we actually are really fond of each other well we were until my body decided it didn’t like dairy anymore.

I’ve bought coconut milk condensed milk before and it’s good, I don’t see it often but it’s around. I actually tried to make my own once to stir into rice pudding, sadly I’m really impatient and nothing happened so I put that into a box of later to do and moved on.

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Happy World Vegetarian Day!

Happy World Vegetarian Day guys! I may no longer be 100% vegetarian but I do follow an 80/20,  80 being mostly plant based and 20 being whatever I’m in the mood for while still keeping to my meal plan guidelines, hey we only live once. Right?

The first time ever I decided I wanted to be vegetarian was in high school after witnessing something a little traumatizing. My aunt took me with her on a sight inspection to a farm, it was supposed to consist of horse back riding, a tour of the farm and property with lunch.

Yeah it didn’t go that way exactly, there was horse back riding but there was also a little part I wasn’t expecting. I had the terrible pleasure of being taught how you, how do I say this, kill a pig. That didn’t sit well with me and I stayed away from meat for quite some time, actually the only reason I went back to eating meat was because my mom made me since my eating disorder was taking advantage of the fact that I felt sick to my stomach post farm experience.

I then went back to the vegetarian phase and I use phase because it was just another ploy to lose weight.

Finally after realizing that following a strict diet wasn’t something I could do in order to mend my relationship with food,  I started to eat what my body craved and what my body needed. I don’t deny myself anything unless it’s actually going to make me sick. I don’t put emphasis on good food or bad food. It is what it is.

Back to vegetarian day, as much as I love veggies and had no problem following a plant based diet before I know there’s a lot of people out there who are still a little spectacle. Which is slightly bizarre since you can easily follow a plant based diet without missing out on anything, you can eat ice cream, tacos, pasta, even biscuits with gravy. In honor of this amazing holiday I am going to share with you some of my favorite vegetarian recipes. Sit back, relax and fall in love with the glorious  world of fruits and veggies.

Almond Sweet Potato Biscuits + Mushroom Gravy

Whoever said you couldn’t have biscuits and gravy while being vegetarian or vegan clearly had no idea what they were talking about.  Laura from The First Mess has created a delicious gluten free biscuit from cooked sweet potatoes and almond meal, she uses flax or chia eggs to bind the biscuit and flavors them with hearty herbs like rosemary, sage and thyme. The mushroom gravy she spoons on top is to die for. Oh my gravy is this a keeper. Find this keeper here

Gooey Pumpkin Spice Latte Chocolate Pudding Cake

Who said you can’t have you cake and eat it too? I have no idea who came up with that insane saying, I have my cake and eat it too all the time, especially this vegan gluten free pudding cake made by Angela from Oh She Glows. Gooey Pumpkin Spice Latte Chocolate Pudding Cake is seriously the best thing ever!It satisfies all of your cravings in one, theirs a uqbeleibeable crunch on the top and then the softness of the gooey bottom layer is just out of this world. Not gonna lie, I have made this way to many times and topped it with my favorite dairy free ice cream. Angela recommends some toasted chopped pecans for serving along with some dairy free ice cream, take her advice, she knows what she is talking about. Get the recipe here

Crispy Cauliflower Tacos with Chipotle Crema

Alright, tacos are life on a corn tortilla. I have this theory that I was part Mexican in my past life. Just because you are not eating carnitas or a taco from the local taco truck doesnt mean you won’t be able to get your taco fix. Jessica from Jessica in the Kitchen makes these insanely good Crispy Cauliflower Tacos with Chipotle Crema. The crispy cauliflowers go incredible with the cabbage kale slaw and that crema just takes things to another level. I ahem to admit I sneaked a bit more than I should have when making the crispy cauliflower and ended up making another batch. Next time you need your taco fix try these babies. Find the recipe here

Baked Broccoli Poppers with Honey Sriracha Dipping Sauce

Broccoli hands down has to be one of my favorite vegetables, as much as roasted broccoli has my heart, when I saw the baked broccoli poppers from Oh My Veggies I fell in love. I instantly had to make them, I fell in love with how crispy they were and then the Honey Sriracha dipping sauce. OH MY BROCCOLI. Ashley you have raised the bar once again! Thanks for this awesome broccoli popper recipe. True genius my friend. You can find her recipe here. 



beverage, Recipes, snacks

Post Workout Coffee Shake

Are you a coffee person? If you aren’t, than I’m gonna say come back in a couple days,  if you happen to be, stick around this recipe is for you.

Today I’m showing you my  Post Workout Coffee Shake with cold brew coffee. If you wanna learn more about cold brew check it out here. Food52 does a great job at explaining how to make it at home.

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Middle Eastern Inspired Cauliflower Appetizer
Recipes, side dish

Middle Eastern Inspired Cauliflower Appetizer

Middle Eastern Inspired Cauliflower has easily turned into my new favorite way to enjoy cauliflower.

The dish was actually inspired by a cauliflower salad I had a couple weeks ago while out with some friends.

The cauli was lightly fried and covered in a middle eastern spice mix as well as orange and lemon zest. I fell in love with the  salad. It was full of flavor and hit all my texture points perfectly.

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Vegan Broccoli Mac and Cheese Bake
main dish, pasta, Recipes

Vegan Broccoli Mac and Cheese Bake

Did I ever tell you guys that in high school I started a cheese club? Yeah I totally did, just as some of my high school friends, I was/still want to be a cheese addict, sadly I can’t the lactose intolerant monster reminds me but I can totally yell “yo monster how about this mac and cheese recipe”. To shut him up, right? Yeah, I can and then I can share the recipe with you guys to make you feel better if you can’t eat cheese or choose not too.
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banana parsley kale green smoothie
beverage, breakfast, Recipes

Banana Parsley Kale Green Smoothie

I’ve been trying to find new ways to incorporate parsley into my meals, a couple months ago I discovered that parsley makes a great addition to green smoothies. If you follow me on snapchat than you’ve probably seen this Banana Kale Parsley Green Smoothie kick I’ve been on.

I normally like to add dates to my smoothies, when I think they needs an extra dose of sweetness. Ever since I discovered how much Barnana banana chews resemble dates, I’ve been adding them to my smoothies instead, the outcome has been spectacular. They add this almost banana bread flavor to the smoothie, which I really dig.

I am telling you it’s worth the purchase just to add them to your smoothies.

banana parsley kale green smoothiebanana parsley kale green smoothie

For those of you who don’t know, parsley is full of vitamin K, C, A and B12. Which means it keeps our immune system strong along with our nervous system. It helps support kidney function by flushing out excess liquid from our bodies. The best part is, it’s a natural anti-inflammatory and helps with joint pain and encourages a healthy digestion. Meaning we should all incorporate more parsley into our meal plans and this Banana Kale Parsley Green Smoothie is the perfect way.

I’m telling you guys, this smoothie is going to be your new favorite way to consume parsley!

Are you a green smoothie lover or nah?

If you make this, let me see it! Tag your photos #FOPfood on Instagram! Love seeing all your creations!

Banana Kale Parsley Green Smoothie
Recipe type: smoothie
Serves: 1
Banana Parsley Kale Green Smoothie is natural gluten free, vegan and refined sugar free. Thanks to the parsley it's also full of vitamin A,C, K and B12.
  • 1 cup of almond milk
  • 1 cup of kale
  • ¼ cup of parsley
  • 1 large banana frozen
  • 1 tablespoon of hemp hearts
  • 3 brazil nuts
  • 2-3 barnana coconut chews
  • a couple ice cubes
  1. In a powerful blender add the barnana chews along with the almond milk, blend on high for a minute or two until the chews are completely incorporated with the almond milk.
  2. Add the rest of the ingredients and blend until smooth, about 2-3 minutes. Enjoy right away.

Disclosure: I have not been compensated for this post. I received the samples from Barnana. I was not required to use them in a recipe, I love the product so much I wanted to share it with you! 
desserts, Recipes, snacks

5 Ingredient No Bake Banana Bread Bites

This recipe is perfect for those of you who are as impatient as I am and love banana bread.

I’m one of those, I dislike measuring, taking a bunch of different ingredients out, take 4 hours to make something type of person. I like my desserts quick and easy, most importantly I like them now. Sure every once in a while I will get the motivation needed to bake something, that’s not an every day thing though, which is probably why I love no bake desserts so much.

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beverage, breakfast, Recipes, snacks

Post Workout Mother Daughter Smoothies

I’m a smoothie monster, weather they are green smoothies or fruit. I’m pretty sure you guys can tell from all my smoothie recipes, like my Simple Green Smoothie or Kale Peanut Butter Smoothie. I’m always looking for new smoothie recipes.

It’s like I’m trying to constantly out do myself and create a new smoothie to be hooked on. I stick to it for a couple weeks and then I get distracted with a new one.  It’s not that one is better than the other it’s more like I’m a little kid and you distract me with different toy.

As silly as it sounds. It’s 100% true. My mom on the other hand is more of a fruity smoothie person. Nothing against fruit filled ones, I like fruity smoothies, I just tend to really like the fact green smoothies are green. As in the color, I like the color green.

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Cashew Cheese Spread On Toast
breakfast, Recipes, side dish, snacks

Cashew Cheese Spread On Toast

This Cashew Cheese Sauce Toast is perfect for days when you want a quick savory bite for breakfast, lunch or even dinner. Great news its ready in under 5 minutes. You know how Mondays can be dreadful since the week is starting, yeah I actually don’t understand weekends see I work everyday and usually my day off consist of whatever day is less hectic, normally my day off from my real job is actually the day I work more on recipes for the blog. So 5 minute meals are literally my go to all the time. Not only that but when I am recipe testing/ doing photoshoots/sneaking bites, I tend to lean more towards something quick, light and tasty.

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parsley hemp pesto

Parsley Hemp Seed Pesto

The other night I was strolling through my Instagram feed and while I wasn’t necessary hungry the food pictures were giving me these, you want me eyes and I realized something, I love food, like I genuinely love food, I love cooking, I love looking at food photography and taking picture and slowly I have come to terms with eating which brings me to this pesto. This Parsley Hemp Pesto is a great way to show case my love and respect for delicious, wholesome, nutrient dense and beautiful food. The pesto is bright green and beautiful to look at, it is tasty, creamy, nutty and fluff healthy omega fats as well as amino acids thanks to the hemp seeds.

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Lentil Stew with Collard Green
Recipes, soup

Lentil Stew with Collard Greens

I’m so excited, it’s finally that time of year, that time of year when stews and soups are acceptable again, the time of year when it’s a little cooler, and if you happen to live in a place where it snows you get to witness the magic of it and eat tons of lentil stew.

Okay so I no longer live in a place where it snows, but I did and I loved it and now I use any excuses to relive my snow magic moments like with this Lentil Stew with Collard Greens.

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Eggs Middle Eastern Style with Za'atar
breakfast, main dish, Recipes

Eggs Middle Eastern Style with Za’atar

I love eggs. The most difficult part when I was full on vegan was giving up eggs. I missed them. I craved them.

I can literally come up with a thousand different ways to eat the same thing—Eggs.

I like them hard boiled, scrambled, served over rice, poached and dropped into some broth. The sky is the limit when I see a box of free range eggs in my fridge.

You can make 2 ingredient pancakes, a delicious herby frittata, baked eggs, or you can top some greek yogurt with a fried egg and some za’atar for an mouth watering breakfast dish.

Eggs Middle Eastern Style with Za'atarEggs Middle Eastern Style with Za'atar

You don’t even have to wait for breakfast, you can enjoy this for lunch or dinner.

This actually came to me in a dream. I had a dream I topped some plain green yogurt with a poached egg, za’atar, lime juice and a little good quality olive oil.

That morning I had other recipes to work on, so I tried to put my egg dream away.

It worked until it was night time and I really was craving the eggs I had dreamt about, even though there was a fridge full of different yummy things to eat.

Its a sign. You guys totally believe in signs right?

I grabbed a small plate, smeared a good amount of greek yogurt on to it, topped it with a little lime juice, some salt, good quality olive oil, a fried egg, then a little cubed tomato and finally the star ingredient za’atar.

It was so good. Somehow the flavors just screamed, make another plate! I know, I can’t believe it either.

So I did. I listened to the ingredients that used to reside on my now empty plate,  and made myself another version.

This time I added some roasted chickpeas I quickly seasoned with a spicy blend of ground turmeric, ground coriander, ground cardamon, black pepper and cumin, I added some sunflower sprouts, a bit more lemon juice at the end. Golden star. I give this a golden star.

Seriously though. This is too freaking good not to share. If didn’t share than I would feel like I am cheating you out on something extraordinary.

Which would be just plain freaking wrong of me.

Eggs Middle Eastern Style with Za'atarEggs Middle Eastern Style with Za'atar

Guys. Make this. I know I say this about a lot of recipes. This one though. It will blow your mind.  Hey remember that song. I don’t think it’s PG enough to share. I’ll stop now. Just make these eggs. Please. Oh and let me know how much you love them. Thanks. Have an awesome yogurt and egg yolk filled day.

Middle Eastern Style Eggs with Roasted Chickpeas and Za'atar
Serves: 2
  • 1 cup of yogurt, ½ cup per person
  • 2 large eggs, one per person
  • 1 small tomato, chopped into medium dice
  • ½ cup of roasted chickpeas, ¼ cup per person, see note
  • 2 limes
  • 1 tablespoon of olive oil plus more for serving
  • 1 teaspoon of za’atar, ½ a teaspoon per person
  • salt for seasoning
  • sunflower sprouts or herbs of choice, you can use parsley, dill, cilantro
  1. In a small frying pan on medium low heat, add the 1 tablespoon of oil. Fry each egg one at a time, until the white is cooked and the yolk is still runny. Season with a little salt. In a bowl mix the 1 cup of yogurt with the juice of one lime, a pinch of salt.
  2. Arrange the eggs the following way: take ½ cup of yogurt smear it on each plate, then place a fried egg on top of the yogurt, sprinkle some tomato cubes, then a little chickpeas, scatter the sprouts or herbs that you are using. Drizzle a little olive oil on top, sprinkle the za’atar and squeeze some more lime juice. Enjoy. You can serve this with bread or eat as is.


Follow the recipe for my Stovetop Roasted Crunchy Chickpeas and substitute the seasoning salt for Greenpoint Trading Co. HAWAIJ Seasoning Blend or for a similar seasoning blend.

Disclosure: I have not been compensated for this post. I received the samples from Greenpoint Trading Co. I was not required to use them in a recipe, but I loved these eggs so much I wanted to share them with you all. I only share products that Follow Our Passion believes in and I wholesomely trust. 

Pan Fried Sweet Plantain Coin
Recipes, side dish, snacks

Pan Fried Sweet Plantain Coins

Okay can we discuss how excited I am about the first game of the season…like I am beyond excited, so excited in fact I created a recipe for the first day, Pan Fried Sweet Plantain Coins.

Sure I’m not a Broncos fan or a Panthers but football’s back, and at some point by beloved Pats will play.

Did you see how I very smoothly put in that I was a Patriots fan? Yeah I’m smooth like that, so smooth they call me smoothie. I really need to stop attempting to make jokes. Well not really this is my blog…hehehe.

We can discuss the game once the game actually occurs since it’s way before kick off….my predictions Broncos will take it home. What do you guys think? In the mean time since it still isn’t kick off, can we talk about these to die for sweet plantain coins?

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Recipes, salad, side dish

End of Summer Two Bean Salad

I’m pretty sure you can tell from the blog, I like to eat beans, any kind, black beans, chickpeas, kidney beans. Here I incorporated two types of beans, chickpeas and black beans, making this a two bean salad.

I really like to used chickpeas in as many of my meals as I possible can. For those of you who don’t know, chickpeas are great to naturally elevate our mood.

Since I am off medication I use food as a way to balance my mood and energy levels. Among other things.

My End of Summer 2 Bean Salad actually was more of a- I wanted to get rid of leftovers at the end of the week -then a -I’m working on blog post type- of salad.


Sometimes you have time to whip something delicious up sometimes you don’t. This salad represents I don’t have time to cook and I need to type up some recipes, there’s some laundry waiting, I want to do some meal prep. Oh crap it’s Sunday night, I’m hungry, what can I eat? I’m getting a little hangryyyyy.

Yeah those were my exact thoughts the night I made this salad.

The next day, I started craving the flavors. I actually didn’t add anything other than Real Salt’s Seasoning Salt the first time around, the second time I made this salad I had a little more time and I wasn’t in such a b*t$hy mood.

Adding cumin was such a stellar move.

I ended up making a big batch of this and serving it at my families BBQ the following weekend. The feedback was great and I thought, I’ve made this -clean out my fridge- salad three times and keep coming back to it, maybe that’s a sign it should go on the blog.

So here it is. A delicious, nutrient dense, mood boosting 2 bean salad. I used tomatoes, green onion and mixture of green and yellow bell peppers, if you only have green than only use green, or red, orange whatever color floats your boat.

I’ve been using Redmond’s Real Salt for a while now. I actually didn’t even know they made flavored salts, like garlic and onion along with their seasoning salt which I have become way too attached to. I started using it on my Stovetop Roasted Chickpeas and they came out delicious. Then it was more of -I don’t feel like taking bunch of spices out so I’m gonna use this- making my life so much easier. It has turned into my go to seasoning staple. The blend has organic onion, coriander, black pepper and real salt, Real Salt did all the work and all I had to do was use one product instead of five. Thank you very much.

Great thing about the 2 bean salad is, it’s quick and easy, you can pair it with roasted chicken, grilled steak, or you can serve it with a side of quinoa if you like. I actually eat this as is. The End of Summer 2 Bean Salad comes together in less than 10 minutes if you already have cooked black beans and chickpeas.


End of Summer 2 Bean Salad
Recipe type: Sala d
  • 1 cup of cooked chickpeas
  • 1½ cups of cooked black beans
  • 2 tablespoons of nutritional yeast
  • the juice of one lime
  • 2 tablespoons of olive oil
  • ½ teaspoon of seasoning salt, like Real Salt Seasoning Blend
  • ½ teaspoon of cumin
  • ½ cup of green onion
  • 1 a large tomato, medium dice
  • 1 small green bell pepper, small dice
  • ½ a small yellow bell pepper, small dice
  1. In a large bowl add the chickpeas, black beans, bell peppers, tomatoes and green onion. Mix everything. Juice the lime, add the olive oil, cumin, nutritional yeast, and the seasoning salt. Let sit for about 5 minutes to let all the flavors merry and enjoy.
  2. Can be eaten cold or room temperature.
  3. Leftovers keep in the fridge for up to 3 days in an airtight container.

I am beyond stoked when you make a recipe from Follow Our Passion! If you make this easy peasy End of Summer 2 Bean Salad tag #FOPfoods -Cannot wait to see them!

cashew cheese sauce
Recipes, snacks

Cashew Cheese Sauce

Cashew Cheese Sauce is the best invention ever. As much as I would love to take full credit for its invention, sadly I wasn’t the one that came up with it, I have however carefully mastered my own version of it. Cashew Cheese Sauce  is literally magic for people who are vegan, dairy free or just want something new to try. I use it on everything, spread on toast with some extra nutritional yeast, as a base for mac and cheese, on a bagel with some smoked salmon and even as a base for a lot of dips.

cashew cheese saucecashew cheese sauce

You can make it savory or sweet, in this case this is my basic savory recipe. All you need is 6 ingredients if you count water and you have yourself a delicious creamy, dairy free, cheesy sauce.

The kicker in this sauce is the nutritional yeast, it isn’t optional for this cheesy sauce, my favorite brand is from bragg

Amazing add-ins  to switch up your basic sauce:

  • roasted garlic
  • roasted cherry tomatoes
  • Sriracha

Cashew Cheese Sauce
Recipe type: sauce
A dairy free, vegan creamy cashew cheese sauce spread/dip perfect for people who are lactose intolerant.
  • 2 cups of cashews
  • 1 cup of water
  • 2 garlic cloves
  • 3 tablespoons of nutritional yeast
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
  1. In a medium size pot add cashews, cover with water and bring up to a boil on high heat. Once the water boils remove from heat. Let stand for a few minutes and drain.
  2. Place the drained cashews with the rest of the ingredients in a food processor and blend until smooth. Check the seasoning might need a little more salt. Store in fridge for up to 4 days.

I hope you enjoy this recipe as much as I do! What crazy ways do you use cashew cheese sauce in?

Don’t forget to tag #FOPfood on Instagram if you make this Cashew Cheese Sauce recipe, I love seeing all your amazing pictures.

Supercharged Blackberry Smoothie Bowl
Lifestyle, passion tips

4 Reasons Breakfast Is So Important:

Did you guys know September is National Breakfast month? I know. It’s a thing!

Seriously speaking though, my favorite meal of the day has to be breakfast, on days off then I would switch to brunch.

To me is the best of both worlds, you can get away with eating something totally sweet and almost dessert like or you can eat pizza or tacos.

Apart from the fact that it’s my favorite meal, breakfast also happens to be one of the most important meals of the day and sadly the one most people skip out on.

No judgement. I for a very long time skipped this marvelous meal, when my eating disorder was in full range it was the first meal to go, then it was dinner, getting off topic.

For some reason it’s the meal most people skip out on, whether they say it’s lack of time, not being hungry or thinking like I did for many many years it’s just breakfast I’ll be skinnier if I don’t eat it, it’s early, who care.

Sadly. Wrong. (can you pretend I said wrong like there was a beeper and I use a funny voice) I had two cups of coffee and I’m a little jittery. Oops.

Guys.  There’s always time for breakfast and eating breakfast actually helps you loose weight, keeps your blood sugar from crashing, wait, I’m getting ahead of myself. I’m going to give you 4 reasons to rethink skipping breakfast and also share with you 4 breakfast recipes trends that I’m loving at the moment, making breakfast quick and healthy.

Just remember next time you think, I don’t have time, I’m not hungry, I don’t want to, I’m not a breakfast person whatever the reason maybe…Remember these 4 reasons.

Reason #1

Eating breakfast is said to improve cognitive brain function which is related to the memory part of the brain, you are essentially fueling your body and brain as soon as you wake up, your body and brain have been in “sleep mode” for 6+ hours. It needs something to fuel itself with.

Reason #2 

It helps you maintain your blood sugar stable throughout the day, remember that when you skip meals your blow sugar spikes, most people think that skipping meals actually would cause your blood sugar to drop, when in reality it actually makes it higher. What happens when your blood sugar is too high, you can get dizzy, faint, get moody, the list goes on. HANGRY.

Reason #3

Researchers say that people who eat first thing in the morning every day, have a lower chance of heart disease than those who skip the first meal. It is also said that skipping breakfast is associated with hypertension.

Reason #4 

Starting your morning with something healthy to eat actually helps you maintain your weight or even help you loose weight. When you eat first thing in the morning it helps avoid stress which can actually increase your chances of overeating and any cravings you might have throughout the day.

4 Breakfast Trends I love & Will Totally Cure Your No Breakfast Habit 

Smoothies/Smoothie Bowls

Smoothie and smoothie bowls are literally my go to morning meal 95% of the time. They can make a filling meal on their own or stand next to something else. The great thing is they are easy to take on the go. Jessica from Jessica In The Kitchen has a not only nourishing and protein packed smoothie bowl it’s also pretty to look at. She uses beets, berries and bananas to create a sweet, creamy delicious meal. You can find her recipe here

Overnight Oats

Overnight oats are a busy bees best friend. You can make one for each day of the week one evening and have your food ready for you in the morning. If you use a small mason jar or a glass jar with lid you can take your meal on the go and eat it while you take the train or sit at your desk. Angela from Oh She Glows shares her vegan take for Vegan Overnight Oats, it’s super simple, delicious and filling. Click here for her recipe.

Avocado Toast

If you are more of a savory person first thing in the morning, I have you covered, avocado toast is going to rock your breakfast world. Gina from Skinnytaste has mashed two of my favorite concepts together, avocado toast and hummus toast. The combination is spectacular, you can get the recipe for Hummus Avocado Toast here.


Are you an egg person? If you are and you have 10 minutes you need to try Unicorns In The Kitchen Persian Spinach and Eggs- Nargesi. This is a simple vegetarian meal that is natural gluten free, you get a good dose of protein from the eggs and a veggie serving from the spinach. Check out her recipe here. 

Try some of Follow Our Passions breakfast recipes, like my Supercharged Blackberry Smoothie Bowl or my Creamy Vanilla Raspberry Overnight Oats

What are you favorite breakfast recipes? Are you a quick breakfast person or do you like to take your time and read the paper while you eat?

Blackberry Toasted Marshmallow Milkshake
beverage, desserts, Recipes

Blackberry Toasted Marshmallow Milkshake

Guys did you know that there’s a national toasted marshmallow day? Yeah. Today is National Toasted Marshmallow Day.

There’s also a s’mores day which weirdly I knew about, sadly I had no idea that toasted marshmallow day even existed, I feel like I’m letting down my love for marshmallows.  Do you think they will kick me out of the marshmallow club? Oh man I hope they don’t. In honor of this national holiday which I’m super excited about, I present to you my Blackberry Toasted Marshmallow Milkshake.  I think this might be my way of staying in the club.

The secrete ingredient is tahini. There’s actually a funny story behind the mixture of tahini and blackberries. So I think maybe a year ago or so maybe more, I saw Rochelle Bilow make a blueberry and tahini sandwich which she posted on Instagram. Until that day, I have no idea why I never thought of mixing tahini with fruit. Halva exist and that’s sweet so why didn’t I ever think you could make a dessert or something sweet with tahini. I don’t know I blame my creativity rut for that. As I was saying she made this sandwich and I couldn’t stop thinking about it so I made a blueberry and tahini smoothie. OHMIGOOOD. That was amazing.  I can’t even describe how good it was. Since then I’ve been a little addicted to the combination of tahini +cinnamon +blueberries/blackberries together.

Blackberry Toasted Marshmallow Milkshake Blackberry Toasted Marshmallow Milkshake Continue Reading

Chickpea Chocolate Chip Banana Cookies9
desserts, Recipes

Chickpea Chocolate Chip Banana Cookies

I know, you’re probably thinking, did I just read that correctly? Does it really say, Chickpea Chocolate Chip Banana Cookies? Yeah, you did. Yes, they are. No they don’t taste like hummus or chickpeas, instead as crazy as it sounds these cookies are moist, delicious and full of cookie flavor.

The chickpeas actually take in all the flavor from the vanilla and almond butter and create this hybrid of a brownie, cookie, kind of consistency which is just mind blowing. The flavor is like a cross between a chocolate chip cookie and a banana muffin thanks to the banana chew bites.

I know you’re probably wondering where the recipe for these cookies came from. The answer is quite simple, I got the recipe inspiration from a combination of sources, I tried some chickpea brownies from a company called Pure Genius and after completely falling in love and converting I realized there had to be a way to use that idea to make cookies.

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Gluten Free Vegan Banana Pancakes
breakfast, Recipes

Gluten Free Vegan Banana Pancakes

Banana pancakes are the bomb. Pancakes in general are pretty baller, sure I’m more of a waffle girl but pancakes come in close right behind them. These Gluten Free Vegan Banana Pancakes are going to rock your pancake world.

I’m using my go to Gluten Free Vegan Pancake and Waffle Mix from Enjoy Life Foods which makes my life so much easier. I just follow the directions on the box to make the pancake base and then add a little extra love with the help of cinnamon, nutmeg and orange zest. The orange zest really adds a nice layer of flavor, the best part is using the sliced bananas instead of just adding mashed bananas  gives you not only texture but banana pieces in your pancakes. You don’t have to add walnuts, if you have any nut allergies just keep them out. I dig the walnuts in the pancakes it gives me flashbacks to banana nut bread.

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breakfast, desserts, Recipes, salad, snacks

5 Fabulous Ways to Use Granola

5  Fabulous Ways to Use Granola

I’m a yogi bear aka granola junkie.

As a kid I truly underestimated this oat clustered goodness, I thought it was something old people ate. In my young eight year old mind it was the raisin brand of cereal.

Man was I wrong. I’m telling you I had no idea what I was missing. I thought Trix was where it was at. I’m sure lots of kids feel that way. Dude Lucky Charms. That was also a favorite of mine. Don’t get me wrong. Still a huge fan.

Finally I got my crap together and realized that granola was the real deal and man is it good. I know it can have a bad rap, people say its hippy food, they say it isn’t healthy, or they think what I thought, that it was boring. If you are one of those I’m not sure, its just breakfast thing, I don’t eat yogurt so why would I get any. I’m of a cereal dude. Then you need to double check your granola facts, it is way more than just a topping for yogurt or a substitute for cereal.

Granola is one of those lucky guest that can go in the savory or sweet department.

I give to you the fabulous 5 ways I love to use granola, other than as a cereal or smoothie topping, which just shows you why granola rocks so much.

Not only am I going to give you awesome fabulous ways to use your granola, I am also going to give you a few of my favorite brands, that I personally love. Love with a capital L. Or if you are feeling adventures, go whip up your own.

Do not think granola as hippy food, granola now a days is full healthy ingredients like nuts, seeds and dried fruit but also very, very tasty.

Baked Apples

Need a quick dessert to impress some friends and don’t have much time to whip it up, if you have some apples in your fridge, granola in the pantry you have an amazingly delicious and quick baked apple.

Angela from Oh She Glows has an awesome recipe featuring a homemade granola, if your feeling lazy just sub in any of your favorite store bought granola or take a look at my favorites. Keeping it real with wholesome ingredients, this is a recipe everyone will love. Get the recipe here for Baked Apples Stuffed with Cinnamon Pecan Oatmeal.

Use Granola as A Topping for Roasted Veggies

Wow your guest or anyone for that matter by topping your roasted root veggies or veggies in general with some crunchy granola clusters. I’m telling you, they won’t know what hit them. 

Sommer from A Spicy Perspective has created a gorgeous dish of roasted root vegetables and arugula then topping it with a pumpkin seed almond granola. If your short on time make this amazing salad with store bought granola. Find her recipe for Roasted Root Vegetable Salad here.

Exchange for Croutons

This is the latest chefs trick, adding granola into different salads instead of croutons. 

Check out my Kale and Butternut Squash Salad with Granola here.


Make a Crisp or Tart with Granola Topping. 

This is seriously the best thing ever. Making fruit crisp with already made granola makes your life so much easier. 

Rachel from Bakerita has this awesome blueberry crisp type tart in where the granola is actually used in the crust. Digging the fact that it’s vegan and  gluten free. You can find the recipe for Blueberry Crisp Tart with Oatmeal Crust here.

Granola Cookies

Mix your favorite store bought granola or homemade into your cookie dough recipe for a truly wonderful yogi bear experience. I love doing this with chocolate chip, peanut butter and oatmeal raisin. I actually will be putting up a Chickpea Chocolate Chip Banana Cookie recipe soon and it makes an amazing base. You can do this with any cookie dough to be honest. 


My Favorite Granola Brands

As much as I love to cook sometimes good quality store bought granolas have it going on, as a smoothie bowl topping, something to throw on top of my kale salads or a healthy snack to munch on. These are some of my favorite brands that stick with my food philosophy. 

Jessica’s Natural Foods

Gluten free, non-GMO and with awesome flavors like, chocolate chip, chocolate hazelnut and my favorite vanilla maple. 

Mamma Chia 

Organic, dairy and soy free, these chia filled granola clusters have 10 grams of protein in each serving. Try my favorite vanilla almond.

Purely Elizabeth 

Gluten free, diary free and full of ancient grains and refined sugar free, try one of their unique four flavors, my personal addiction, blueberry hemp. 

Love Grown

Gluten free, non-GMO, vegan and protein packed, check out 5 of their amazing flavors, like my current favorite apple walnut delight. 

What are you favorite granola brands? What ways do you like to enjoy your granola? Are you more of a savory granola muncher or a sweet one? Do you keep things simple and just snack on it or are you adventures and like to recreate a recipe with granola. Share your thoughts! I love to hear them.

Vegan Almond Butter Popcorn Treats
desserts, Recipes

Vegan Almond Butter Popcorn Treats

Almond butter, marshmallows and popcorn, what more could you ask for in life? Sure a trip to Japan, to meet a Geisha and maybe win a million dollars but other than that, seriously?

Okay. Maybe it’s just me since I really, really dig all three of these. But hello? Vegan Almond Butter Popcorn Treats, where have you been all of my life?

I literally just created a mashup off random things I like, no I’m obsessed with and sometimes I don’t like to admit just how much of each I consume.

In college my mini fridge was filled with bags of mini and large marshmallows, now my freezer holds a vegan variety to accommodate my new way of eating. My friends would mock until they came in drunk asking for some.

BTW give Dandies a try, they are awesome.

Almond butter is one of those guilty pleasures of mine, I literally at this moment have maybe 5 different kinds, I have this vanilla expresso one from Wild Friends, there’s also Vanilla and Maple from Justin’s, I also have a few more from Wild Friends and that’s just almond butter don’t even get me started on other nut and seed butters.

pipcorn krispies13pipcorn krispies14

Popcorn is one of those snacks I can consider a meal at times. I would love to say Olivia Pope has something to do with it, but the reality is I’ve always been a popcorn fan.  My brother for my 22nd birthday bought a very cute popcorn machine. Its awesome. I might show it to you.

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4 Ingredient Mango Strawberry Limeade
beverage, Recipes

4 Ingredient Mango Strawberry Limeade

If you like strawberries and mangos and squeezing limes in the rain. I like strawberries and mangos and squeezing limes in the shade. I think I wanna marry strawberries and mangos and get lost with some limes. I like drinking 4 Ingredient Mango Strawberry Limeade.

Did I make you laugh? Admit it you guys are loving my song making skills. Hahahaha. If I can’t laugh at myself who else is going to?  I’m sorry for my childish weird ways. This side comes out more than I would like to admit.

Happy almost fall!

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Kale and Butternut Squash Salad with Granola
Recipes, salad

Kale and Butternut Squash Salad with Granola

I know most people are over kale and salads, for that matter. I on the other hand cannot remove myself from the massaged kale salad wagon or even the kale chip wagon, actually I’m still head over heels for kale. I also really like butternut squash, not only is it available year round for me and extremely versatile it’s also super tasty and good for you.

Butternut squash is full of vitamin A , C and a good source of magnesium as well as potassium. While I love to eat creamy butternut squash soup I also have an appreciation for roasted butternut squash in salads or just as is.

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main dish, pasta, Recipes

Kid Friendly Vegan Mac and Cheese

Mac and cheese is comfort food, sadly being lactose intolerant makes it a bit more difficult to enjoy this comforting dish.

As much as I miss and love cheese, finding ways to recreate old classics makes my job in the kitchen so much more fun. I’m really into taking vegetables and creating unique sauces that mask the vegetable taste yet hold all the nutrients. That way I can trick people. Hahaaaaa.

This Kid Friendly Vegan Mac and Cheese is a great example. I use butternut squash puree to coat some gluten free pasta before sprinkling the top with a gluten free, crispy topping.

kid-mac-cheese16 kid-mac-cheese6

Kids to me are one of my biggest critiques. They’re super picky eaters, when I get to serve something like my Kid Friendly Vegan Mac and Cheese and have kids eat it without thinking the sauce it made out of butternut squash, I feel like a boss in the kitchen.

I roasted my butternut squash with the skin on and then pureed it with some water until it was creamy and smooth. If your running short on time you could substitute it easily with store bought no biggie. The star of the sauce is the mixture of nutritional yeast, a little mustard, paprika and my surprise friend Blendfresh Orange  which I use to bump up on the veggie and fruit front without any additional flavor or color! Scoreeeeeeee.

If you are new to nutritional yeast, my friends get on the nutritional yeast wagon. It is AMAZING. It delivers a slight cheesy, nutty flavor, its almost hard to describe flavor. I add it to everything. From scrambled eggs to popcorn. I would definitely say it’s a staple in my kitchen.

The crispy topping you see on top is made from Enjoy Life Foods Plentils Chips.   I crush them up with my hands, mix them with a little vegan butter, some more nutritional yeast and top the casserole with this mixture before baking it off to a golden brown color.

Great news: This reheats beautifully, I shot the recipe, enjoyed one for lunch and then reheated the other three the following evening for dinner with some friends. The sauce was still creamy and cheezy, it didn’t dry out and the topping was incredibly crunchy.


You won’t be able to stop eating this Kid Friendly Mac and Cheese with Crispy Topping, it’s that good.

Kid Friendly Vegan Mac and Cheese
Creamy, decadent and delicious. This kid friendly Mac and Cheese with Crispy Topping is not only vegan and gluten free, it is also nut free. Give this dish a try when you want to sneak in veggies to your pickiest eaters.
  • 1½ cup of pureed butternut squash (homemade or store bought)
  • 1 + 1 teaspoon tablespoon of garlic powder
  • ½ teaspoon of paprika powder
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of vegan butter, separated
  • 4 tablespoons of blend fresh orange
  • 7 tablespoons of nutritional yeast, separated
  • 1 bag of gluten free brown rice pasta, like Field Day
  • 2 tablespoons of salt + enough to taste
  • 1½ cups of Enjoy Life Plentils
  1. Preheat oven 450.
  2. In a large pot with matching lid, fill with water and add the 2 tablespoons of salt. On high heat bring water to boil. Once it reaches a rolling boil add the brown rice pasta, give it a stir to prevent sticking and place the lid. Reduce heat to medium high. Follow directions until pasta is al dente. Reserve 1 cup of pasta water to add to sauce.
  3. In a medium size sauce pan on low heat, add 1 tablespoon of vegan butter, garlic powder, and stir in the purred butternut squash. Then add the Dijon mustard, blend fresh powder, 5 tablespoons of nutritional yeast, ½ teaspoon of paprika, 1 cup of reserved pasta water. Stir everything until combined, cook for about 2-3 minutes. Check for seasoning, if needed add more salt.
  4. Once the pasta is cooked, drain.
  5. Toss the sauce with the pasta.
  6. Pour pasta mixture into individual ramekins or a large casserole dish.
  7. In a small bowl add the plentils and crush them with your hands. Add the remaining 1 tablespoon of nutritional yeast and vegan butter. Mix until well combined, Top the casserole or individual ramekins with this mixture.
  8. Bake at 450 for about 10 -15 minutes. Then turn on broiler, broil for an additional 2-3 minutes until golden brown. Enjoy.
  9. Leftover keeps great in the fridge for up to 4 days.

I am beyond stoked when you make a recipe from Follow Our Passion! If you make this incredible Kid Friendly Vegan Mac and Cheese tag #FOPfoods -Cannot wait to see them!

Disclosure: I have not been compensated for this post. I received the samples from Enjoy Life Foods. I was not required to use them in a recipe, but I loved this mac and cheese so much I wanted to share the recipe with you guys.  I only talk about brands I whole heartedly stand by. Thank you for supporting Follow Our Passion. 
bentonite clay post2
life, Lifestyle

Why I Drink Bentonite Clay Everyday

Alright, I’ll admit it, I’m a bit weird actually no I’m really weird and you are going to have one more reason to consider me weirder than normal when I tell you that drink clay everyday to be more precise I drink bentonite clay every day. At least I try to, it’s more of a 5-6 days out of the week type of thing. Before you get decide to close the window just hear me out. It’s not that out there.

For the last three months I’ve been drinking bentonite clay every day. I get a lot questions as to why I’m drinking it and what it taste like, what the benefits are, if I fell and hit myself with a rock, why the hell am I drinking dirt? Yeah I get those all the time. Before I dive into the why I’m into bentonite clay and all that jazz. Can we discuss the olympics for just a minute?

Okay here I go:

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Creamy Vanilla Raspberry Overnight Oats
breakfast, desserts, Recipes

Creamy Vanilla Raspberry Overnight Oats

I know what your thinking, another creamy overnight oats recipe.

Just hear me out.

These overnight oats are creamy, delicious and full of vanilla flavor. I know most people say that about their overnight oats but these are something else. The vanilla works its way into the actual oats, it also finds its way into the quick raspberry vanilla sauce that makes my mouth water.

I actually created this recipe by accident. Don’t all my yummy recipes happen this way? I think. I should look into that. Haha. Kidding. I sometimes talk to myself.

I was making overnight oats one evening, when I took out the almond milk that had less than half a cup still in the carton. Thinking that I had a few more cartons in my pantry. I poured the little amount that was in the near empty one and started to search for another carton. Turns out after searching my entire kitchen. I was out.

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stovetop roasted chickpeas
Recipes, side dish

Stovetop Roasted Crunchy Chickpeas

Chickpeas are normally my go to bean of choice. Roasting them to me is the best way to eat them, sure I love hummus but the texture I get when I roast my chickpeas is unbelievable.

These Stovetop Roasted Crunchy Chickpeas are going to be your new favorite way to make chickpeas.


stovetop roasted chickpeasstovetop roasted chickpeas

Your going to be addicted. I even have my non liking chickpea friend liking these. The texture changes drastically and the flavor is entirely up to you. You can literally flavor them any way you like. They’re like blank canvases.

I love to eat these with some greek yogurt and a little lemon juice, they are amazing with some hummus and a great addition to your salads.

The best part is they are incredibly easy to make.

You can even enjoy these as is, as a snack.

I always use turmeric to add an natural anti- inflammatory benefit to the dish, the turmeric flavor doesn’t really come out.  So for those of you who aren’t too sure about turmeric in the sense of taste, you have nothing to worry about.

I’ve made these with cinnamon and a little pumpkin pie spice, I’ve made these Italian.

The possibilities are endless.

Currently I’m addicted to the Greenpoint Trading Co. HAWAIJ spice mix and love adding it in with the chickpeas.

This recipe here is my base recipe, you can add whatever you like to it afterwards, if your keeping it on the savory side than continue with the base recipe, if your going into the sweet route than skip everything and just keep the 1 tablespoon of turmeric and substitute the olive oil for coconut oil.

I know, a lot of people enjoy making them in the oven, to me there’s something special in using my seasoned cast iron skillet.

For those of you who need a new way of eating chickpeas this one is for you. Good news is you can make a big batch and store them in an airtight container in the fridge for up to a week.

The recipe can be easily doubled or tripled if you’d like, the only thing you need to make sure is that the cast iron skillet or skillet of choice that you’re using is large enough to cook the double or triple batch.

stovetop roasted chickpeasstovetop roasted chickpeasOptions: You can change the seasoning any way you like, try these other versions for a surprise twist.

Middle Eastern: I like using Greenpoint Trading Co. HAWAIJ which has a blend of black pepper, cumin, turmeric, coriander and cardamom

Italian: 1/2 tablespoon of onion powder and of dried oregano+dried basil+ 1/2 teaspoon of onion salt

Asian: 1/2 teaspoon of ground ginger+cayenne pepper +1/2 tablespoon of garlic salt Substitute sesame oil for olive oil

BBQ/Smokey Flavor: I like using Greenpoint Trading Co. Dracula’s Nightmare which includes: sesame seeds, garlic, onion, oregano, basil, celery seeds, paprika and thyme. Since that is a salt free seasoning blend its perfect for people who need to watch their salt intake but want to keep all the flavor.

Don’t forget to try them, you might need a little more salt. Always taste as you go, tastebuds vary from person to person.

If you make these Stovetop Roasted Crunchy Chickpeas, tag #FOPfood I love seeing all your creations.

Stovetop Roasted Crunchy Chickpeas
Serves: 2 cups
Crunchy, crispy, full of protein and covered in delicious seasoning these Stovetop Roasted Crunchy Chickpeas are going to be your new favorite way of enjoying chickpeas.
  • 2 cups of cooked chickpeas, rinsed
  • 4 tablespoons of olive oil
  • ½ tablespoon of seasoning salt, like Real Salt Brand
  • ½ teaspoon of garlic salt, like Real Salt Brand
  • 1 tablespoon of nutritional yeast
  • 1½ tablespoons of turmeric
  1. In a large cast iron skillet or skillet of choice add 2 tablespoons of olive oil, chickpeas, seasoning salt and garlic salt. Cook for about 8 minutes.
  2. Lower heat to medium low, add the remaining olive oil, the turmeric, nutritional yeast and continue to cook for another 10-15 minutes.
  3. Let cool and store in a airtight container in the fridge for up to a week.

The salt I use in all my recipes is Real Salt. I’ve been using their salts for years and was really excited when they sent my way a bunch of their seasoned salts, including garlic, onion and the seasoning blend.


Disclosure: I have not been compensated for this post. I received the samples from Real Salt,  I was not required to use them in a recipe, but I love this chickpea recipe so much I wanted to share it with you guys. 

breakfast, Recipes

Supercharged Blackberry Smoothie Bowl


I have some terrifying news to share with you guys. Okay, maybe it’s only scary for me but it’s a little shocking. I found yet another gray hair on my head. I know you’re probably thinking okay why are so worried? You can die your hair, quick problem solved. Yeah about that, so I used to be very experimental with my hair, changing the color all the time.

I had been changing my hair color for so long, I forgot my what my natural hair color was like, then I chopped it off which wasn’t a good look by the way. It was actually pretty scary, I felt like a dude. Don’t laugh.

Anywho. After that, I thought, I think I need to go all natural for a while and I’m really digging it. For the first time in I don’t know how long I am comfortable with myself in a more au natural look. I think its the same way I am with my food, I like things clean, unprocessed and good for you, that’s the same way I feel about my beauty routine. Which reminds me, have any of you tried collagen protein powder in your smoothies? I’m seeing it all over the web and it has me a little curious. If you have any tips, favorite brands or just opinions? Share please.

Well enough of gray hairs and the real struggles of getting older. #dontmock

In the real sense of the word, I am getting older and with time have realized I can no longer stay up working late like I could when I was in college. Overnighters are not welcomed anymore. Seriously.

Last week my brain was super tired not only was it super tired, I was overworking myself, between being a little behind on the blog, not having a day off in my real job in over ten days. I was ready to just lock myself in my room.

Sadly my brain still functions and something not too fun happened.

It was Saturday night I was working on a recipe post, when it happened, I fell asleep typing. Am I setting the right mood?

Then my brain went off around 4 AM telling me you (maybe yelling) didn’t finish! Which made me toss and turn until I just decided to get up and finish the post, then I was full of energy and kept going until around 6:30 when I started to crash. Sure I could of gone back to sleep, only problem, I had work that day. Real life called and reminded I still have a day job where I had to be.

I know most of you are thinking, hey get some coffee. Sure I could. Just I’m a little sensitive to caffeine and too early in the morning or too late in the day and it will backfire. I’m glad I have my new favorite addition to my morning smoothie bowls–Natural Citizens Energy Smoothie Booster. Actually the reason behind even getting this protein powder was because my health guru said I wasn’t eating enough, a couple months ago and was overworking my body. Sidenote: Do you  know how hard it is to find a protein powder that taste good. Or even just doesn’t alter the taste of your food. The struggle is real. Since this one doesn’t have any added flavors it blends in great to any smoothie I make and I’ve even worked it into my overnight oats.

This smoothie bowl is beautiful inside and out. Inside its filled with quinoa, Rhodiola rosea, maca and green tea thanks to Natural Citizens smoothie booster, and since they are awesome they also happen to be non-GMO, certified organic, vegan and gluten free which is a must for me. On the outside the bright purple hue just makes me swoon. Seriously. Loving the purple thanks to blackberry, strawberries and raspberries. Oh berries how good are you.

If you need a good recommendation for granola clusters, Jessica has you covered. I am currently obsessed with the Chocolate Chip granola, this smoothie bowl is topped with the Vanilla Maple. I was shooting the recipe and snacking on the granola. #dontgivemethatface

What do you do when you are crashing? What are your go to boosters to supercharge your smoothies or smoothie bowls.

Don’t forget to tag us if you decide to turn your smoothie bowls into superwomen smoothie bowls,  supermen smoothie bowls or superME smoothie bowls.  #FOPfood

Supercharged Blackberry Smoothie Bowl
Recipe type: Smoothie Bowl
Serves: 1
Something sweet, fruity and full of energy for breakfast. Look no further than this supercharged smoothie bowl full of blackberries, Natural Citizens energy smoothie booster, this is perfect for summer months to cool yourself off from the heat.
  • 1 large frozen banana
  • ¼ cup of frozen mixed berries
  • ¼ cup of frozen blackberries
  • 2 tablespoons of almond butter
  • 2 tablespoons of hemp hearts
  • ¾ of a cup of almond milk, or more if want a thinner consistency
  • 1 serving of Natural Citizens- Organic Energy
  • Toppings: (optional)
  • ½ a sliced banana
  • GF Granola clusters, like Jessica's Natural Foods
  • Fresh berries
  1. In a powerful blender or food processor, add all your ingredients but the toppings. Blend or process until smooth.
  2. Spoon into a bowl, top with toppings if using.
  3. Enjoy right away.


I was not compensated for this post. I did receive the samples from Natural Citizens. I was not required to use them in this recipe, but loved it so much that I wanted to share it with you. All thoughts and opinions are my own. Thank you for supporting Follow Our Passion.

desserts, Recipes

Orange Avocado Pudding


Did you guys know, avocados are fruit? Yup. They are. Not only are they fruit but avocados are pretty bland, hey before you get mad, I love avocados, they’re buttery and delicious. Regardless of the fact that they’re buttery and delicious they’re still  pretty bland, it’s actually pretty awesome if you think about. Why? Well, guys that means we can treat it the way its supposed to and enjoy it in a sweet and/or savory way. I grew up eating avocado with most of my meals. My family’s Colombian, it’s typical to eat avocados, with soups, rice, chicken, arepas, the list is endless. When I lived in Rio way back in the day, I noticed Brazilians eat avocado in dessert form, which was bizarre and at the time, my young 11 year old brain couldn’t process that info and put it in the back burner.

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desserts, Recipes

Stovetop Apple Crisp


Have something delicious coming your way tomorrow... Have an guesses?? Give you some hints. @bobsredmill gluten free oats and some delicious apples.


Funny thing. This recipe was actually created for a friend of mine and the story behind it is quite entertaining.

So a week or so ago a friend of mine calls me around six and is freaking out and  saying she needs me to go into chef mode.

Which means she needed a recipe yesterday. When I asked her what it was for it turns out she wanted to impress a guy. Total girl move, am I right? No judgement we’ve all been there and will continue to be there.

Anyways. Two things, she needed a quick dessert recipe and was giving me two conditions. The first it had to be done in less then 45 minutes since the guy was due at any minute, which meant she couldn’t go out to buy anything and it had to be stove top since she doesn’t have an oven.

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beverage, breakfast, Recipes, snacks

Kale Peanut Butter Green Smoothie

Kale-Peanut-Butter-Smoothie2Kale-Peanut-Butter-Smoothie3   Kale-Peanut-Butter-Smoothie9Kale-Peanut-Butter-Smoothie10

When I was in middle school peanut butter and I were best friends. I ate peanut butter like it was my job. When my ED took a over, peanut butter turned into the enemy and my long relationship with him soon came to an halt. While I was in FAU the late night cram sessions called for peanut butter and we decided to put the evil break on hold and resume our loving friendship.

After I left FAU I ditched peanut butter and started a new friendship with almond butter, then I discovered all sorts of nut butters while living in Cambridge and my love affair with nut butters took off.

A few months ago while I was at the Everything Food Conference I discovered thanks to our lovely sponsors from better body foods, the PB Fit Peanut Butter Powder.  Its NON GMO which is super important to me and also the fact that it’s in powder form tells me it would be a great addition to not just this smoothie but other recipes in the near future.

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Recipes, salad

Chickpea Summer Salad

13725654_292816977739771_318004990_n Chickpea-summer-salad7

Summer time is all about easy, lazy recipes that come together in no time that are still equally delicious and healthy. That and reading a good book by the pool while guzzling down delicious refreshing drinks like my Pineapple Cucumber Mint Coolers.  Oh and running in the afternoon while the sun is still out, not too harsh that you can’t stand it but enough that it increases the sweatiness and gives you a little face tan.  This to me is what summer is all about. Not gonna lie, I prefer 1000 times more fall and winter than summer but if were going to do summer we might as well enjoy it.

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Recipes, snacks

Collard Green Hummus


The other day something magical happened. Magically unexpected. I created a recipe without even trying and fell head over heels for it. I know, I know your probably thinking people say this all the time. Trust me, it is crazy good. I mean mind blowing good. Then again I might say this next week, who knows. At the moment this Collard Green Hummus is all I can talk about.

This whole thing started when I started having a collard green craving crisis.

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main dish, Recipes

Mushroom Gravy Quinoa Bowls


Do you ever have those moments when you have no idea what to make for dinner or even lunch?

Not even the slightest idea of what to make, even though the possibilities are endless.

That happens to me all the time, especially when the fridge is at its fullest, my mind keeps going at constant non stop rate of creating recipe upon recipe and I get so excited that I end up lost. True story.

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Pineapple Cucumber Mint Cooler

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I don’t know about you, but I totally forget about cucumbers and sometimes think of them as just the crunchy topping on my salads or the nice addition to my goat cheese and cucumber sandwiches. I forget that they add amazing health benefits and can easily sneak them into my smoothies and juices.

You mean you didn’t know that cucumbers are high in vitamin A, B and C? How did you not know that? Its okay. Well good thing I am here to share this little fun fact with you. Hehehe.

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main dish, Recipes

Garlicky Broccoli with Almonds

Roasted-garlicky-broccoli13Behind the scenes of one of my favorite recipes: coming soon: featuring: Almonds

Fun fact:

When I was younger I was obsessed with broccoli and cheddar soup. The kind of soup you get at fast food or chain restaurants, you know the thick, dense, calorie packed, the one you crush up those packaged crackers on top off. Yeah that one. I know you know what I’m talking about. Don’t pretend you don’t.

Funny thing is, I am still very much obsessed with that soup. It’s comforting to me, I don’t know why, there’s no weird reason behind it, it just is.

The soup I make at home now is a lot healthier and not going to affect my lactose intolerant self like the one I ate as a kid but still very good.

While I will at some point in the future share my creamy, dreamy, vegan broccoli soup today I am going to share something that isn’t soup related but is all about the broccoli. This is a simple, quick and delicious way to prepare broccoli.

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main dish, Recipes, salad

Roasted Baby Carrots

I had an interesting, slightly bizarre dream the other night.

 I was being followed by giant…grapefruits.

I told you it was weird.

 The strangest part of this entire scenario wasn’t that I was dreaming with giant grapefruits, what I find a bit more strange is that I’m not dreaming of carrot greens.

 You see I’ve been on a carrot green pesto kick.

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Recipes, snacks

Carrot Green Pesto

When I was little I had a fascination with vegetables in their full form as in with roots, greens and still everything intact.

Like carrots, radishes, beets and turnips.

I think a lot of it had to do with Winnie the Pooh and just the entire concept of the entire vegetable in its raw self. Not pre chopped, just in its pure veggie form.

What can I say? I’m a tad weird. No judgement.

You should know I had never really tried it so I didn’t know if it tasted good or not.

Carrot-greens-pesto                               Carrot-greens-pesto Continue Reading

Lifestyle, travel

Everything Food Conference 2016


A few weeks ago, May 17-23rd to be exact I had the opportunity of attending the Everything Food Conference in beautiful SLC, UT. First food bloggers conference btw. It consisted of way too much yummy food (never an issue in my book), amazing speakers, wonderful presentations and most importantly I learned a ton+ met amazing people.

I could literally go on and on giving you a play by play of the conference, not my style though. To bring you back with me I’m going to share funny stories essentially memories to transport you there.

What would you do if you weren’t afraid? –Mary Crafts Homer

Since this is my blog I can go ahead and speak pretty candid. I was a ball of nerves. It might not had seemed like I was, but I was. The good news is I tried my best to put my nerves aside and be me. Something that is actually more difficult than you would think. You see I’m an introvert against what others actually believe. When I’m in an uncomfortable situation or I don’t know anyone, I tend to get really shy, quiet, pretty serious and hide behind my phone. If you ever see me staring at my phone trust me its a defense mechanism if you want to talk to me, just talk.

The amazing thing is when you finally realize you’re surrounded by people that totally get you, the nerves you had quickly diminish and you start to wonder when you will see them again?

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Lifestyle, passion tips, travel

Flying Essentials

I’m jumping up and down! After months of waiting, the day is here! On my way to Salt Lake City, Utah for the Everything Food Conference!

(That was me yesterday btw, I’m already in SLC!!!)

This conference has me all giddy and stuff for the following reasons:

 1:First food bloggers conference ever! YES!

2: Networking with all the amazing sponsors and incredibly talented fellow bloggers!

3: Food. That’s a huge reason all on its own right there.

4: All the fun times I will have and learning experiences. #livinglife

5: I’m gonna stop before you no longer like me, I can literally come up with a million other reasons.

 I am breaking out of the traditional recipe post and sharing with you my travel essentials.

 I’m talking airplane snacks, what my go to supplements to travel with, airplane attire and a few other tips to get you to your final destination weather that’s work related, vacation mode or in my case a little bit of both, in a fun, chic and healthy manner.

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main dish, Recipes, salad

Mock Tuna Salad aka Chickpea Of The Sea

Put the can of tuna down RIGHT NOW. You won’t need a can opener for this.

Chickpea of the sea.

Honestly that is what I would love to call this recipe.  Sadly it wouldn’t make really good SEO. Oh the troubles of blogging. Hehehe. Kidding. Actually not really, seriously why can’t google figure out if I name something Chickpea of the Sea that I am talking about a mock tuna salad. Oh well.

I am obsessed with chickpeas. For one they are a great way to get plant based protein. The second and most important reason is they are said to improve your mood, which to me is a pretty kick butt reason to eat chickpeas. Oh yeah and they’re really tasty. All good reasons in my book.

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breakfast, Recipes

The Best Gluten Free Waffles

You guys wanna hear something funny?

My little brother is home for the summer from college. That isn’t the funny part, wait a second.

I should mention my little brother also happens to be 21 and a fitness fanatic.

One of my favorite parts about having him home, apart from the obvious of spending time with him, is that he pushes my limits when we workout. When I say he pushes my limits, I mean he makes me feel the burn, a deep burn.

On Monday afternoon we went out for a jog/walk/walking lunges/I can’t move anymore type of workout. It was about 4 km long, just so you get an idea. Since I can’t really explain the distance let me put it to you this way, I easily did over 100 walking lunges on each leg. When I normally do: 3 sets of 20.

If you do the math you can imagine how my legs feel. Also there was no stopping in the jog/do sprints/some jumping squats/the end of walking lunges, there was keep going until your soar butt gets back home.

The feeling that my legs have at the moment, isn’t something I can describe, instead I have them yelling at me saying how much they want me to suffer now that I made them. No judgement on this front please.

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breakfast, Recipes

Orange Pumpkin Granola

When I was younger, I was the kid that would finish an entire box of cereal in one sitting. Don’t give me that face.

Actually my brother also participated in this weird adventure. We would sit there and eat the entire cereal box as if the world would end if we didn’t.  Getting up early before everyone else and watching cartoons was just regular weekend routine.

My mom always yelled at me and would tell us she wasn’t going to spend another dime on a cereal box again if we continued to eat it at such a fast rate. This was something that happened every weekend and every time we went to the store she would give in. Luckily.

Now that I am 25, sitting in front of the tv watching cartoons with a big ol’ cereal bowl is a bit frowned upon, I have taken my childhood routine and given it a little adult make over. While I no longer eat the entire bag or jar of home made granola in one sitting, its just as delicious and addicting as the stuff I ate as a kid.

I didn’t like the healthy kind, I liked the sugary kind, Fruity Pebbles, Lucky Charms and Frosted Flakes with banana and strawberries was “healthy” in my child like mind.

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main dish, Recipes, salad

Vegan Taco Salad

Happy Cinco de Mayo!

Confession time, while I love Mexican food. I’ve never had a Cinco de Mayo party other than when I lived in South Florida which was during my short time in FAU. That aside, its the perfect time to talk about my slight obsession with tacos and anything related to them.

Sadly as much as I love spicy food my liver doesn’t agree with it which means, I have to limit and when I say limit is more like I’ll be sick if I eat spicy food. Not gonna lie….it does happen on occasion, I eat spicy food, just like I sometimes enjoy a glass a wine or two. Shhh. No judgement. What can I say…I love food and anything food related. Hehehehe.

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desserts, Recipes

Lemon Olive Oil Cupcakes

I try to eat healthy, actually I eat pretty healthy most of the time.

Weirdly my body craves mostly green smoothies and eggs. I know it sounds like I am trying to sell you on green smoothies, but seriously, they taste so good.

Anyways,  recipe has nothing to do with green smoothies, I was starting to say I try to eat pretty healthy. I also tend to stay away from dairy, truth be told it makes me a tad sick with my lactose intolerance. I can tolerate a few cheeses, like goat cheese and sometimes parmesan (in little amounts).

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beverage, breakfast, Recipes, snacks

Simple Green Smoothie

Yo guys.

Here’s a question I have for you?

Do you have any particular breakfast item you are slightly obsessed with more than others? Or a snack you can’t get enough of?

For me its green smoothies.

I love them.

They are easy peasy to make, don’t have to dirty much other than the blender, a knife and cutting board. No measuring no nothing. All this makes me a pretty happy camper.


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Lifestyle, restaurant reviews

Makoto Panama, An Incredibly Experience

As many of you know I was given the opportunity of interning at Cafe Sushi while I attended Le Cordon Bleu Boston. Something you should also know is I have a very strong admiration along with respect for Japanese cuisine.


In March 2016, Panama was graced with the opening of Makoto Panama, the second restaurant to Chef Makoto Okuwa. Lets get to know this brilliant chef. Not only did he apprentice throughout Japan, his homeland for over tens years before he deciding to hit stateside, he also happened to work as head sushi chef for the exceptionally talented individual —Chef Morimoto. Chef Makoto has since 2011 partnered up with restaurant mastermind Stephen Starr in you guessed it, Makoto Bal Harbour Shops.

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beverage, Recipes

Ginger Ice Tea

Ginger is one of those ingredients that you either love or you hate.

Sorry for the strong word.

I myself find it strange when I meet a ginger hater, weirdly its actually quite common to find people who dislike ginger.

If you are a ginger hater this post isn’t for you.

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breakfast, Recipes

Carrot Cake Pancakes

I love pancakes.

Pancakes are the way to go for breakfast. They can be savoury or sweet. I enjoy them with pure maple syrup, some vegan butter. I really like them wrapped around a sausage link, maybe with some jam spread over it before being wrapped. They are pretty tasty with some almond butter and bananas. Or with tons of scallions mixed in and eaten with some greek yogurt. Yes I am that, the pancake freak in the corner with drool down her chin as she dreams about pancakes. Don’t judge. Okay I might be a little dramatic but they are good.

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beverage, breakfast, Recipes, snacks

Ginger and Mint Green Smoothie

I stick to pretty much the same breakfast rotation on busy work mornings, the only time I get out of my comfort zone meals are when I happen to have the day off.

My comfort zone breakfast rotation is something along the lines of hard boiled eggs and a green smoothie or porridge and fruit, if I am really lucky and I happen to have some frozen oat waffles in the freezer, it makes me a pretty happy camper.

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breakfast, Recipes

Sweet Potato Breakfast Tacos

Hands down tacos are the ultimate food to eat.

They are definitely up there with my ultimate favourite food.

Seriously anything can be a taco all you need is some sort of vessel like a corn tortilla and whatever filling rocks your boat.

I think in my past life I traveled all throughout Mexico and ate my way around the country via tacos.

Think about it, breakfast tacos, tacos for lunch & dinner oh and of course dessert tacos. There this thing called snack tacos or have a taco whenever you feel like it.

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main dish, Recipes, soup

Chickpea Noodle and Greens Soup

Is it just me or is soup really comforting?

Maybe your a tad sick, feeling blue, boy/girl problems, work issues, a recipe you wanted to make didn’t come out just right or you just want to tell everyone to go away, because you can.

I can find a few more reasons.

Or should we skip to what exactly makes us crave this comfort food and get down to business?

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